Ultimate Sausage Guide

Inspired by the spate of new sausage restaurants, F&W’s Grace Parisi creates easy condiments for the four major kinds of links.

Food & Wine

June 06, 2013

Fresh or cured, mild or smoky, sausages are now adored by some of the country’s most creative restaurateurs. At New York City’s Dogmatic Gourmet Sausage System, the cooks nestle all-natural sausages inside fresh-baked baguettes like haute corn dogs. For the new gastropub DBGB Kitchen & Bar, also in Manhattan, Daniel Boulud has designed a global menu of a dozen house-made sausages. Joseph Pitruzzelli and Tyler Wilson of Los Angeles’s Wurstküche (“sausage kitchen” in German) offer an eclectic mix, from pork bratwurst to smoked alligator andouille. To distinguish bratwurst from bologna, we define four types of sausage and Grace Parisi provides ingenious toppings, each an homage to an iconic grilling condiment: mustard, ketchup, mayonnaise or pickles.